Advertisement

Impact of ohmicsonication treatment on pectinmethylesterase in not-from-concentrate orange juice

  • Tarek Gamal AbedelmaksoudEmail author
  • Sobhy Mohamed Mohsen
  • Lene Duedahl-Olesen
  • Mohamed Mohamed Elnikeety
  • Aberham Hailu Feyissa
Short Communication

Abstract

The present study investigates the application of ohmicsonication (OS) as a new hurdle technology for pasteurization of Not-from-concentrate orange juice (NFCOJ). OS process parameters to inactivate pectinmethylesterase (PME) activity in NFCOJ were optimized using response surface methodology. The influence of Sonication (S), Thermosonication (TS), Ohmic heating (OH) and OS on inactivation of PME were compared to conventional heat (CH) treatment. Their effects on physical, chemical and microbiological contents were included. In comparison to fresh orange juice, the inactivation of PME was 96%, 95%, 89%, 90% and 29% for OS, OH, TS, CH and S treatments, respectively. Highest cloud value was obtained for OS (1.240 A) treatment. OS treatment gave a lower vitamin C loss compared to TS, OH and CH treatments. A significant increase in the total phenolic content were obtained in the following order OS > TS > OH > CH. OS treated juice also contained the lowest value of hydroxymethyl furfural (0.90 mg/L) compared to OH (0.95 mg/L), TS (1.37 mg/L) and CH (2.72 mg/L) treated samples. Overall, the results indicated that OS can be integrated as a substitute to pasteurization of NFCOJ.

Keywords

Ohmic heating Ohmic-ultrasonic heating Pectinmethylesterase Phenolic content 

Notes

Acknowledgements

Tarek Abedelmaksoud would like to thank The Danish Agency for Higher Education for a research grant as a guest Ph.D. Student for one year in Food Production Engineering Research Group, Technical University of Denmark. Authors would like to thank Anette Bysted and Inge Holmberg at DTU for support on Sugars, HMF and carotenoids analysis.

Supplementary material

13197_2019_3834_MOESM1_ESM.docx (14 kb)
Supplementary file1 (DOCX 13 kb)

References

  1. Abdullakasim P, Songchitsomboon S, Techagumpuch M et al (2007) Antioxidant capacity, total phenolics and sugar content of selected Thai health beverages. Int J Food Sci Nutr 58:77–85CrossRefGoogle Scholar
  2. Abedelmaksoud TG, Mohsen SM, Duedahl-Olesen L et al (2018a) Effect of ohmic heating parameters on inactivation of enzymes and quality of not-from-concentrate mango juice. Asian J Sci Res 11(3):383–392CrossRefGoogle Scholar
  3. Abedelmaksoud TG, Mohsen SM, Duedahl-Olesen L et al (2018b) Optimization of ohmic heating parameters for polyphenoloxidase inactivation in not-from-concentrate elstar apple juice using RSM. J Food Sci Technol 55(7):2420–2428CrossRefGoogle Scholar
  4. Abid M, Jabbar S, Wu T et al (2014) Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice. Ultrason Sonochemistry 21:93–97CrossRefGoogle Scholar
  5. Andrews W (1992) Manuals of food quality control, microbiological analysis, (chapter 4). Food and Drug Administration Washington, DC, USA.(FAO Food and Nutrition Paper, 14/4 Rev. 1, FAO Consultant), M-82. ISBN: 92-5-103189-4Google Scholar
  6. Bhale SD (2004) Effect of ohmic heating on color, rehydration and textural characteristics of fresh carrot cubes. LSU Master's Theses. p 3918. https://digitalcommons.lsu.edu/gradschool_theses/3918
  7. Castro I, Macedo B, Teixeira JA, Vicente AA (2004) The effect of electric field on important food-processing enzymes: comparison of inactivation kinetics under conventional and ohmic heating. J Food Sci 69:696–701CrossRefGoogle Scholar
  8. Chemat F, Khan MK (2011) Applications of ultrasound in food technology: processing, preservation and extraction. Ultrason Sonochem 18:813–835.  https://doi.org/10.1016/j.foodres.2010.07.005 CrossRefGoogle Scholar
  9. Demirdöven A, Baysal T (2014) Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice. J Food Sci Technol 51:1817–1826CrossRefGoogle Scholar
  10. Esteve MJ, Barba FJ, Palop S, Frígola A (2009) The effects of non-thermal processing on carotenoids in orange juice. Czech J Food Sci 27:S304–S306CrossRefGoogle Scholar
  11. Franco F, Pérez-Maqueda LA, Pérez-Rodríguez JL (2004) The effect of ultrasound on the particle size and structural disorder of a well-ordered kaolinite. J Colloid Interface Sci 274:107–117CrossRefGoogle Scholar
  12. Galaverna G, Dall'Asta C (2014) Production processes of orange juice and effects on antioxidant components. In: Preedy VR (ed) Processing and impact on antioxidants in beverages. Elsevier, Amsterdam, pp 203–214CrossRefGoogle Scholar
  13. Giner MJ, Hizarci Õ, Martí N et al (2013) Novel approaches to reduce Brown Pigment Formation and Color Changes in Thermal Pasteurized Tomato Juice. Euro Food Res Technol 236:507–515CrossRefGoogle Scholar
  14. Girgin N, El SN (2015) Effects of cooking on in vitro sinigrin bioaccessibility, total phenols, antioxidant and antimutagenic activity of cauliflower (Brassica oleraceae L. var. Botrytis). J Food Compos Anal 37:119–127CrossRefGoogle Scholar
  15. Kim DO, Jeong SW, Lee CY (2003) Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chem 81:321–326CrossRefGoogle Scholar
  16. Lee HS, Castle WS (2001) Seasonal change of carotenoid pigments and color in Hamlin, Earlygold, and Budd Blood orange juices. J Agric Food Chem 49:877–882CrossRefGoogle Scholar
  17. Leistner I (2000) Basic aspects of food preservation by hurdle technology. Inter J Food Micro 55:181–186CrossRefGoogle Scholar
  18. Plaza L, Sánchez-Moreno C, De Ancos B et al (2011) Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization, LWT – Food Sci Technol 44:834–839CrossRefGoogle Scholar
  19. Polydera AC, Stoforos NG, Taoukis PS (2005) Quality degradation kinetics of pasteurised and high pressure processed fresh navel orange juice: nutritional parameters and shelf life. Technol Emerg Sci Food Innov 6(1):1–9CrossRefGoogle Scholar
  20. Ranganna S (1986) Handbook of analysis and quality control for fruit and vegetable products. 2sd. Chapter 5 vitamins, pp 105–107. ISBN-13: 978-0-07-451861-9Google Scholar
  21. Rawson AB, Tiwari A, Patras N et al (2011) Effect of thermosonication on bioactive compounds in watermelon juice. Food Res Inter 44:1168–1173CrossRefGoogle Scholar
  22. Ritter E, Purcell AE (1981) Carotenoid analytical methods. In: Bavernfeind JC (ed) Carotenoids as colorants and vitamin A precursors. Academic Press, New York, pp 815–883CrossRefGoogle Scholar
  23. Rouse AH, Atkins CD (1955) Pectinesterase and pectin in commercial citrus juices as determined by methods used at the Citrus Experiment Station. Calif Agric Exp Stn Bull 570:1–9Google Scholar
  24. Roy MK, Juneja LR, Isobe S, Tsushida T (2009) Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems. Food Chem 114:263–269CrossRefGoogle Scholar
  25. Tiwari BK, Muthukumarappan K, O’Donnell CP, Cullen PJ (2008) Effects of sonication on the kinetics of orange juice quality parameters. J Agric Food Chem 56(7):2423–2428CrossRefGoogle Scholar
  26. Ting SV, Rouseff RL (1986) Measurement of quality for grades and standards. Citrus fruits and their products: analysis and technology. Marcel Dekker, Inc., New York, pp 35–65Google Scholar
  27. USFDA (2001) Hazard analysis and critical control point (HACCP) procedures for the safe and sanitary processing and importing of juices: final rule. Fed Reg 66:6138–6202Google Scholar
  28. Vorlova L, Borkovcová I, Kalábová K, Večerek V (2006) Hydroxymethylfurfural contents in foodstuffs determined by HPLC method. J Food Nutr Res 45: 34–38Google Scholar
  29. Williams A (1994) New technologies in food preservation and processing: part II. Nutr Food Sci 94(1):20–23CrossRefGoogle Scholar
  30. Zou Y, Jiang A (2016) Effect of ultrasound treatment on quality and microbial load of carrot juice. Food Sci Technol Campinas 36:111–115CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Food Science Department, Faculty of AgricultureCairo UniversityGizaEgypt
  2. 2.National Food InstituteTechnical University of DenmarkLyngbyDenmark

Personalised recommendations